During WW2, when the weekly meat ration per person was
only 1 shilling and tenpence halfpenny, many people in village/near country
areas became members of pig clubs. About 6 or more people between them
bought a piglet from one of the local farmers and we saved our kitchen scraps
to feed it. When it was fat enough to be slaughtered the village
butcher killed it and cut it up, sharing the meat among the members of the
club.
I think this happened about twice a year. I suppose one had to
register with the Food Office (my father was in a pig club) as my Grandmother did
with the dozen hens she kept in her back yard. She was allowed to sell some
of her eggs and always kept a few for the family. When they stopped laying
she wrung their necks and prepared them for the pot.